How should wort taste (Pre-boil)

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

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How should wort taste (Pre-boil)

Post by kandrew54 » Mon Feb 28, 2011 11:53 am

Curious as to what flavour I should expect from the Mash run off.
Is there a point at which the flavour starts to change to indicate you should stop sparging?

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Wort taste

Post by slothrob » Tue Mar 01, 2011 5:24 am

The wort will get progressively less sweet as you take runnings. Eventually you should be able to taste a rising astringency. You can also monitor the gravity of the runnings and stop before they get too low. That cut off is frequently listed as about 1.010, but I've also read that tannin extraction can start to rise significantly below about 1.018.

It can be difficult to taste astringency in the unfermented wort through the sweetness.
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